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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chuck Eye Steak Recipe - The Poor Man's Ribeye Recipe

4.3 stars - based on 15 votes
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This recipe for Chuck Eye Steak Recipe - The Poor Man's Ribeye is from The 3HERRENs Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chuck Eye Steak or any other cheap steak
Sea Salt
Coconut Oil
Butter
Directions:
Directions:
Remove the chuck eye steaks from the refrigerator and bring up to room temperature .
Season both sides with salt and pepper. I used coarse Celtic sea salt
Preheat oven to 400 degree. Heat 1/2 stick of butter and 1Tbsp coconut oil in an iron skillet as hot as your stove will get it!
You want it screaming hot. Make sure your kitchen exhaust is on high. I even open a kitchen window for this part.
Sear steaks for 1-3 minutes on each side until a brown crust forms.
Once both sides are seared place the skillet in the oven and bake for 6-8 minutes. I misunderstood the original directions and transferred the steaks before placing in the oven.
Bake 6-8 minutes depending on steak thickness and desired degree on doneness. I personally think it’s a crime to eat any steak cooked more than medium rare, but especially with the chuck eye. Plan on cooking it a little less done than you normally prefer due to the cut.

 

 

 

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